Beef Tenderloin Tacos with Red Wine Mushrooms and Bleu Cheese Crema

Comfort. A sense of ease and contentment. There are those days when we want comfort… when we need comfort. Our bodies, minds, emotions, and spirits are connected. We can feel a desire for comfort within any of these pieces of our selves. Where does this potential comfort come from? Familiar pleasant thoughts and memories. Feelings of warmth and hope. A sense of peace. Snuggling in that favorite soft blanket. Those foods that bring a sense of well-being, please our bellies, or release those pleasant memories to flow through out minds. Sometimes we must feed our bodies, minds, emotions, and spirits with those special items that create comfort. Comfort weaves and grows within us… to intertwine and spread throughout our whole selves.

As we know, food can provide a significant sense of comfort. Particularly food that has been associated with pleasant memories or experiences. We use the phrase “comfort food” all the time! One of my favorite comfort foods is a good taco. This particular taco is a heightened version that brings richness and delicious flavor. It is non-traditional, combining the feel of eating a taco with the savory flavors of beef tenderloin filet, creamy bleu cheese, and red wine mushrooms. Enjoy this tasty comfort!

My favorite tips:

*The beauty of this recipe is the rich, delicious flavor you get in a taco!
*I like to use tenderloin for this recipe because it is so incredibly tender and so easy to bite within the taco!
*Bleu cheese crema can be prepared ahead of time and kept in the fridge. You can also adjust the consistency by adding a bit more milk, or by leaving out the milk. I recommend using a creamy bleu cheese. I have had good luck finding tasty ones in my local grocery market cheese department.
*Cooking the filet on the stovetop creates a delicious crust. This recipe is written for a medium-rare steak. For more doneness, increase cooking time on each side. You can want to turn the heat down just a bit so the outside doesn’t burn. Another option – my favorite alternative – is to sear on the stovetop as directed in the recipe, and then finish on a baking sheet in the oven at 350 degrees F until desired doneness is reached.
*Slice your filet against the grain for more tender bites!
*For the red wine, I like to use a blend, such as Bordeaux. Cabernet Sauvignon and Malbec are also tasty! Choose your favorite and go with that. Always cook with a wine that you would enjoy in a glass. Wine flavors the mushrooms, and you want a tasty flavor!

Beef Tenderloin Tacos with Red Wine Mushrooms and Bleu Cheese Crema

Recipe by AmiessaCourse: DinnerCuisine: AmericanDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 1/2 to 3/4 lbs beef tenderloin filet

• 1 Tbsp olive oil

• 1 Tbsp butter

• 4 cloves garlic, minced

• 8 oz button mushrooms, rinsed and quartered

• 1/3 cup red wine

• 1/2 cup bleu cheese, crumbled

• 1/3 cup plain Greek yogurt

• 2 Tbsp milk

• Corn tortillas

• Sea salt and fresh cracked black pepper to taste

• Garnish – parsley

• Garnish – crispy bacon, crumbled

• Garnish – bleu cheese, crumbled

Directions

• Using blender or food processor, mix bleu cheese, yogurt, and milk until creamy and smooth. Set aside.
• Add sea salt and fresh cracked black pepper to both sides of tenderloin.
• Heat olive oil in skillet over Medium-High heat. Add butter. When hot, add tenderloin to skillet. Cook approximately 4-5 minutes on each side for medium-rare doneness. Adjust cooking time for more doneness. Move filet in the pan several times during cooking to ensure it crusts well within the oil and butter.
• Remove filet from pan and place on cutting board. Cover loosely with an aluminum foil tent. Do not cut the meat yet!
• Add garlic to the skillet. Stir continually until lightly browned. This happens quickly! Add mushrooms and stir. The mushrooms will absorb the oil and butter from the pan. Add red wine. Stir well and turn to medium heat.
• Cook on medium heat, stirring frequently, until wine is reduced and mushrooms have some caramelization.
• Slice your filet against the grain and build your tacos! Serve immediately on corn tortillas with the mushrooms, crema, and optional garnishes.

Notes

• *I like to use tenderloin for this recipe because it is so incredibly tender and so easy to bite within the taco!
• *Bleu cheese crema can be prepared ahead of time and kept in the fridge. You can also adjust the consistency by adding a bit more milk, or by leaving out the milk. I recommend using a creamy bleu cheese. I have had good luck finding tasty ones in my local grocery market cheese department.
• *Cooking the filet on the stovetop creates a delicious crust. This recipe is written for a medium-rare steak. For more doneness, increase cooking time on each side. You can want to turn the heat down just a bit so the outside doesn’t burn. Another option – my favorite alternative – is to sear on the stovetop as directed in the recipe, and then finish on a baking sheet in the oven at 350 degrees F until desired doneness is reached.
• *Slice your filet against the grain for more tender bites!
• *For the red wine, I like to use a blend, such as Bordeaux. Cabernet Sauvignon and Malbec are also tasty! Choose your favorite and go with that. Always cook with a wine that you would enjoy in a glass. Wine flavors the mushrooms, and you want a tasty flavor!